Explore and Understand Africa Through Her Food and Culture

When one is in love, a cliff becomes a meadow -African Proverb

Saturday, December 10, 2016

Pomegranate Sauce Recipe for Grilled Chicken


Think outside the box the next time you make a homemade gravy recipe. Pomegranate sauce is delicious as gravy for grilled lamb, pork or chicken. This is my aunt’s recipe I grew up with enjoying for our family’s holiday celebrations. The sweet taste of pomegranate sauce brings out all the wonderful flavors of grilled meat.


Pomegranate Sauce Recipe


African Recipes by
Pomegranate sauce is delicious as gravy for grilled lamb, pork or chicken. 

Ingredients: 
1 1/2 cups pomegranate juice 
1/2 cup pomegranate seeds 
2 tablespoons all-purpose flour 
1 teaspoon onion salt 
1 teaspoon onion powder 
1 teaspoon garlic powder 
2 tablespoons salted butter

Directions:
In a mixing bowl add flour and pomegranate juice, mix well. Add all ingredients into a large pot and simmer 10 minutes serve over grilled lamb, pork or chicken.

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Friday, December 9, 2016

Bastilla Moroccan Chicken Pot Pie Recipe

Bastilla is a classic Moroccan squab dish.



 Bastilla is a Moroccan staple, combining sweet and savory flavors, similar to American chicken pot pie. Bastilla is traditionally made of squab however; our recipe uses tender chicken breasts.


Bastilla is a Moroccan staple, combining sweet and savory flavors, similar to American chicken pot pie.
A squab is a young domestic pigeon that
 is typically under four weeks old.

















Bastilla Moroccan Chicken Pot Pie Recipe


Bastilla Moroccan Chicken Pot Pie RecipeIngredients:
2 whole chicken breasts, sliced
2 onions, finely chopped
2 garlic cloves, finely chopped
3 large eggs
3 tablespoons butter
1 tablespoon olive oil
¼ cup ground almonds
¼ cup dried dates, finely chopped
1 teaspoon orange blossom water
1 teaspoon finely grated orange zest
2 teaspoons finely chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
Pinch of saffron
1 ½ cups chicken stock
6 large sheets filo dough

Directions:
Heat olive oil in a large frying pan, add chicken and sauté 3 minutes then transfer to a plate. Melt butter to the pan; add the onions and sauté until soft. Add the garlic, spices, and sauté 1 minute. In a small bowl, beat eggs and pour into pan return chicken to the pan pour over the stock. Simmer, covered, for 30 minutes. Add the almonds, dates, orange blossom water, orange zest, chicken and parsley. Remove from the heat and leave to cool while you assemble the pie dough.

Preheat oven to 350 degrees.  In a large buttered pie pan add filo dough buy draping it over the dish, gently pushing it into the corners without tear. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further two sheets of filo, placing them on a diagonal angle.


Spread the filling over the pastry. Fold over the overhanging filo, in reverse order the filling should be just about covered by the filo. Cut the remaining two sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Cool and serve.


Did you know?

A squab is a young domestic pigeon that is typically under four weeks old.

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Thursday, December 8, 2016

How do you eat Foufou?

Easy Plantain Foufou Recipe


How do you eat Foufou? Simply tear off a small piece of foufou hold it with your fingers making a slight indentation to scoop up a small portion of food.


How do you eat Foufou? Simply tear off a small piece of foufou hold it with your fingers making a slight indentation to scoop up a small portion of food.
Easy Plantain Foufou Recipe

Easy Plantain Foufou Recipe

Ingredients:
3 green or yellow plantains
1 ¼ cups all-purpose flour
1 teaspoon salt
Water for boiling

Directions:
In a large pot place the peeled and evenly cut plantains and cassava and cover with water.  Boil until soft about 20 minutes. Place the salt, flour, plantains and cassava in a mixer and knead until the consistency of soft dough is achieved. Foufou should be much stiffer than mashed potatoes in texture.

How do you eat Foufou? Simply tear off a small piece of foufou hold it with your fingers making a slight indentation to scoop up a small portion of food.
Easy Plantain Foufou Recipe


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Did you know?

The eye never forgets what the heart has seen - African Proverb

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